I’m trying to make a vegan version of this baked oatmeal recipe. shared by @truman . I will need to sub eggs, milk, and butter, but only subbing eggs this round.
I have some Bob’s Red Mill ( potato starch, tapioca flour, psyllium husk, baking soda) I will probably used, but it is 1+ years past it’s “best by” date, so I’m trying to understand more about it. So far haven’t seen that one compared in a video yet.
This was interesting, albeit using pound cake. It stresses the role of moisture and structure. I was more curious about lift although I guess that won’t be a big deal in baked oatmeal. I want to be able to slice squares.
There’s also a chart, if you don’t want to watch.
This one might be better in terms of “structure and height”.
Vegan buttermilk+coconut milk sounds like the next trial, but probably with Bob’s.
